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Herrero AM, Ordóñez JA, de Avila R, et al. Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat Sci. 2007;77(3):331-8doi: 10.1016/j.meatsci.2007.03.022.
Herrero, A. M., Ordóñez, J. A., de Avila, R., Herranz, B., de la Hoz, L., & Cambero, M. I. (2007). Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat science, 77(3), 331-8. https://doi.org/10.1016/j.meatsci.2007.03.022
Herrero, A M, et al. "Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics." Meat science vol. 77,3 (2007): 331-8. doi: https://doi.org/10.1016/j.meatsci.2007.03.022
Herrero AM, Ordóñez JA, de Avila R, Herranz B, de la Hoz L, Cambero MI. Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat Sci. 2007 Nov;77(3):331-8. doi: 10.1016/j.meatsci.2007.03.022. Epub 2007 Apr 14. PMID: 22061785.
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Meat Sci. 2007 Nov;77(3):331-8. doi: 10.1016/j.meatsci.2007.03.022. Epub 2007 Apr 14.

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics.

Meat science

A M Herrero, J A Ordóñez, Romero de Avila, B Herranz, L de la Hoz, M I Cambero

Affiliations

  1. Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.

PMID: 22061785 DOI: 10.1016/j.meatsci.2007.03.022

Abstract

In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).

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